Sesame ginger baked tofu

• 分量: 5 servings
• 調理時間: 30 minutes
• 総時間: 1 hour

材料

1 package of extra firm tofu (drained and pressed for 15-30 minutes)

4 tbsp soy sauce

1 tbsp toasted sesame oil

2 tbsp rice vinegar

2 tbsp maple syrup

2 cloves garlic (minced)

1 tbsp ginger (minced)

2 tbsp nutritional yeast OR corn starch (I prefer nutritional yeast if you have it)

手順

Take your tofu out of the package and drain it.

Either press the tofu in a tofu press for 30 minutes, or wrap tofu in paper towel or towel and place a heavy pan or object over the tofu. Press for 30 minutes but if you're short on time, 15 minutes will do.

Cut tofu in cubes

In a mug or bowl, mix together soy sauce, sesame oil, vinegar, maple syrup, ginger and garlic.

Place the tofu in a storage container with a lid and pour the marinade over.

Put the lid on the container and gently turn container upside down, to make sure tofu marinade gets on all sides.

Place tofu in the fridge, upside down and let it marinate for at least 30 minutes. 1-8 hours is best, but sometimes we don't have the time

Pour nutritional yeast (or corn starch) over tofu and gently mix until you don't see the nutritional yeast

Pre-heat oven to 400 degrees

Take tofu out of the marinade and place on an oiled, or lined baking sheet - save some of the marinade

Bake for 15 minutes, then take out of the oven and flip

Spoon the rest of the marinade on top of the tofu

Place back in oven and bake for another 10-15 minutes or until the tofu is caramelized.

Take out of oven and off of baking sheet and let it cool for 5 minutes to let it firm up

メモ

Jenn: this is my go to recipe for tofu. The tofu turns out very tasty, not bland. I skip garlic & add more ginger.

栄養

• カロリー: 114 kcal
• 脂肪総量: 4 g
• 飽和脂肪: 1 g
• ナトリウム: 856 mg
• 炭水化物総量: 10 g
• 食物繊維: 1 g
• 糖質総量: 6 g
• タンパク質: 9 g